Whole Wheat Pumpkin Challah: Guest Post by Roxana’s Home Baking

whole wheat pumpkin challah | Roxanashomebaking.com

Hi folks.

I have a wonderful treat for you today. The talented Roxana of Roxana’s Home Baking is visiting the asylum today to share a recipe with all of us. I love Roxana’s blog, she is so creative and knowledgeable. We met through Foodbuzz back when it was the place for us food bloggers to connect. I am so grateful to Foodbuzz for introducing me to some amazing bloggers, people like Roxana who share a passion for cooking. There is nothing better than a common bond to form a friendship.  I am hoping to be well enough in a couple of months to actually get to meet Roxana in person. We are both planning on attending the same event, so let’s all cross our fingers I get the okay to do small trips from my doctor. I am hoping against hope I am able to go since I’m super excited to be able to sit down and talk to her in person. Maybe whoop it up a little. Well, as much as us moms actually whoop things up I suppose. I promised Roxana we’d all skype her daughter while we’re there. She may think her mom has been kidnapped by a bunch of lunatics. She may not be that far off the mark.


Hello Kim’s lovely readers!

Those of you who don’t know me, I’m Roxana, the baker, photographer, writer and dish cleaner behind Roxana’s Home Baking.

I’m a stay at home mom and wife juggling between kitchen and playroom and everything in between. My little lady bug is soon to be three and I’m her favorite play-pal. From tea parties and picnic with the dolls to cookie baking, we do everything together.

I’m happy to be here and share this whole wheat pumpkin challah recipe with you.

whole wheat pumpkin challah | Roxanashomebaking.com

Let me go back a little bit and share a secret.

When Kim asked me to guest post for her I was debating if I should make a turtle something (since as you probably know that’s her weakness) or candy something.

In the end I decided to go with a pumpkin Hersey’s kisses brownie but this week is bread-tastic week on Roxana’s Home Baking so here I’m with a loaf of bread combining my passion for yeast baking and the wonderful warming fall flavors.

If you’d like to win a box of goodies from Red Star Yeast you can enter here and check out my homemade croissants.

whole wheat pumpkin challah | Roxanashomebaking.com

I know some of you might say ” oh no, yeast! SCARY!!!! RUN!!!” but please, give me 5 minutes to explain.

Baking with yeast is such a wonderful thing. (here’s a tutorial) You mix it with water and wait for the foam to appear, then with a handful of ingredients and a lot of love and patience you watch it come to life.

And then, the smell takes over the kitchen while the bread is in the oven. There’s nothing in this world as comforting as the smell of freshly baked bread.

Take the loaf when it’s done baking and share it with your loved ones. Toss a salad, a bowl of hearty soup, spread some butter on the warm bread and enjoy!

whole wheat pumpkin challah | Roxanashomebaking.com

Whole wheat pumpkin challah recipe


1/2 cup (60 grams) whole wheat flour

1/2 cup lukewarm water

1 envelope Red Star PLATINUM yeast

8 oz cooked pr canned pumpkin

2 eggs

1/4 cup grapeseed oil

1/4 cup honey

1/2 tsp salt

4 1/2 cups (540 grams) whole wheat flour

egg wash (1 egg mixed with 1 tbsp water)

sesame seeds


In a mixing bowl add 1/2 cup flour, 1/2 cup water and yeast. Stir and leave at room temperature until foamy and has a spongy texture.

Add the pumpkin, eggs, oil, honey and salt and with the dough hook on start mixing.

Slowly add the remaining 4 1/2 cups flour and mix until the dough forms a ball and comes clean from the sides of the bowl.

Take the dough out and place it in an oiled bowl. Cover with plastic foil and leave at room temperature until doubled in size.

When risen, divide the dough in 6 pieces and either braid two loaves or one big loaf.

here’s a video to 6 braid tutorial

Place the braid(s) on a cookie sheet, cover with plastic foil and leave at room temperature until doubled in size.

Meanwhile preheat the oven to 375F.

Just before baking, brush the loaves with the egg wash and sprinkle sesame seeds on top (optional).

Bake for 40 minutes or until slightly brown and it smells wonderful.


whole wheat pumpkin challah | Roxanashomebaking.com

Thank you Kim for having me guest post for you. It was a bumpy road but I’m glad I made it OK and I hope everyone enjoyed this recipe and are not scared of yeast anymore.

Looking forward to see you again on my blog or on facebook, Google + or the totally addictive Pinterest

Roxana's home baking


I told you this lady was talented. I bake a ton and I still get a bit nervous with yeast. So this weekend I am going to be fearless. There’s a pizza dough recipe I’ve been wanting to try so Roxana has inspired me to dive in off the high board without any hesitation.

I’d like to thank Roxana for guest posting for me today. As many of you know I am recovering from an illness after our vacation of doom. I am so much better but still get really tired. I’ve also started a new part-time job so this week I’m extra tried. Roxana saved me from trying to overdo it this week. I cannot thank you enough my friend, this means the world to me.

Make sure you stop by Roxana’s blog to say hello. While you’re there you should follow her by rss or email. Us bloggers like to be stalked on as many forms of social media as possible. So show her some love and follow her everywhere possible.

Tune in tomorrow for Slow Cooker Saturdays. I’ve whipped up a tasty meal to share with you!

Then tune in again on Sunday for Sunday Supper. It’s a combo of Sunday Supper and Ice Cream Sundays you won’t want to miss. My signature, absolute favourite ice cream of all time is finally being shared. I was going to keep it all to myself but some chocolate treats just have to be shared with others. You won’t want to miss this!

Toodles and smoochies! xx

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  1. says

    This is amazing looking bread and so healthy too!! Absolutely stunning photographs. Wonderful guest post and I hope you ladies have great weekend. :)

  2. says

    I’ve never had a Pumpkin Challah! What a terrific idea! So nice – looks like it has great flavor, and you can’t get more seasonal. Good recipe, excellent guest post. And Kim, when you do your pizza dough, just one thought: instant yeast is your friend. I buy it by the pound so it’s cheap, then freeze it, and it lasts me several years.

  3. says

    Kim and Roxana, You ladies collaborated in one of the BEST and most creative guest post I have seen in a long time. Such a perfect selection for Fall! Love, love the Pumpkin Challah…so magnificent, and super delicious. Pinned it twice in 2 categories…stumbled it…(yeayyy, just signed up)…tweeted it, as well:)…now, off to Roxana’s blog. Hugs,

    • Kim Bee says

      It was my pleasure Roxana. I so enjoyed having you. And I cannot thank you enough for lightening my work load this week. It means so much to me.

  4. says

    WOW Pumpkin Challah now that’s something I’d love to try. I haven’t made challah in years but always loved the smell and pleasure of making it. Very unique. I’m saving this recipe. Thanks for sharing.

  5. says

    That’s true…Foodbuzz introduced me to MANY of my blogger friends including you and Roxana. It was such a wonderful networking place and I’m glad that we still keep in touch. I cannot imagine someone who’s starting a blog right now. It must be a lot harder to get to know the food blog community as quickly as we did. Roxana is a great baker and she always encourages me to bake. This pumpkin challah is so beautiful. If she’s my neighbor I’d order homemade bread from her and stop buying bread from bakeries. I love her recipes. Nice guest post ladies! Oh I hope you get to meet in person!! Take good care Kim!

    • Kim Bee says

      I wish Foodbuzz was still around and the same as it was in the good old days. I agree, starting out now must be tough. I liked the sense of community Foodbuzz offered.

      I’m with you, if Roxana lived nearby I’d never buy bread from the store again.

      Crossing my fingers I get the okay to go on this trip.


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